Chapter 76

After confirming that there were ingredients in the shop, Qin Huai rushed to the shop without stopping and began to boil soup.

Chicken soup, one of the important components of chicken soup noodles.

Just looking at the name, you can see that chicken soup accounts for 2/3 of the weight in chicken soup noodles.

Whether a bowl of chicken soup noodles is delicious or not, the soup is the foundation, and the noodles are the icing on the cake. If the foundation is not laid well, no matter how good the noodles are, they can only reach a certain degree, but if the soup is a bowl of fresh and excellent chicken soup, chicken soup noodles will definitely make Qin Luo break through herself and eat five big bowls in a row.

And how to boil a pot of excellent chicken soup is very particular.

When Zheng Da was still a randomly dropped pastry chef in the canteen, he once mentioned two sentences to Qin Huai; even if Qin Huai was unwilling to worship him as a teacher, he hoped that Qin Huai could systematically learn the basic skills that a pastry chef should have.

As a pastry chef, kneading dough is naturally an indispensable basic skill.

Most pastry snacks are flour-based, and different snacks and different cooking techniques have different requirements for dough. Knowing how to knead dough specifically for different foods, kneading it well, and even appropriately changing the softness, extensibility, and elasticity of the dough according to different people's preferences is very important for a pastry chef.

In addition to kneading dough, adjusting the filling is equally important.

The dough determines the taste of the snack, and the filling determines the taste of the snack; the combination of the two can make truly delicious snacks. Basically, as long as the dough and filling are no problem, even if there are slight mistakes in the process of steaming, boiling, and baking, the snacks will not be too bad.

Therefore, heat control cannot be said to be unimportant, it can only be said that it will not play a decisive role.

Of course, if the heat control is rotten to a certain extent, it can play a decisive role in destroying the snacks.

As for knife skills, most pastry chefs are not particularly proficient.

Zheng Da's knife skills are very outstanding among pastry chefs; the reason he is outstanding is mainly because he practiced his basic skills well when he was a child. His master, Master Jing, was a chef who was excellent in both savory and pastry dishes. When teaching apprentices, he taught both savory and pastry dishes, practiced all basic skills, and waited until the apprentices showed obvious biased talent before targeted training.

It can be said that Zheng Da is a standard pastry chef from a professional class; he has an excellent master who knows how to teach. He practiced basic skills hard since he was a child, had a good foundation, was very solid in kneading dough and adjusting fillings, and also had extremely good knife skills and heat control levels, and his techniques were not bad; he was a standard pentagonal warrior.

And Qin Huai, Zheng Da's evaluation of him is that the partial subject is a bit too serious.

Knife skills are basically none.

This is very normal; knife skills are practiced, and you can't be lazy at all. Qin Huai has no master, making snacks purely relies on talent and self-study, and the most critical thing is that he doesn't need to cut vegetables at home.

When he was a child in the children's welfare home, Principal Qin and other staff members in the welfare home just made food that didn't taste good, which didn't mean they couldn't cut it. Although the welfare home was poor, Principal Qin was not a villain who abused children to the point of letting children a few years old cut vegetables. Qin Huai basically didn't touch a knife when he was in the welfare home.

Later, he was adopted by the Qin Congwen couple. The Qin family breakfast shop had a very clear division of labor. Cutting vegetables and chopping meat fillings, which had no technical content in selling breakfast and were considered physical work, were all the responsibility of Qin Congwen and Zhao Rong.

Therefore, Qin Huai didn't touch a kitchen knife when helping in the breakfast shop.

Later, after graduating from university and returning home to sell breakfast, Qin Congwen and Zhao Rong felt sorry for their son, and Qin Huai himself was not very keen on getting up early. Every morning, Qin Congwen and Zhao Rong prepared the materials and things, and Qin Huai got up and started working directly.

It can be said that Qin Huai has never practiced knife skills since he was a child, and there are no two words "knife skills" in his cooking dictionary.

Heat control is about the same, a little better than knife skills; after all, when steaming steamed buns, when simmering the filling for Wu Ding Bao on low heat, you still have to look at the heat control a little bit.

Before the game system was activated, Qin Huai always felt that his control of heat control was very good.

When the system was just activated, he even felt that the system's evaluation of knife skills and heat control as primary was biased. He recognized the primary knife skills; he really couldn't do it.

But he didn't agree with the primary heat control; Qin Huai felt that his heat control was okay, no problem. Look at those steamed buns, steamed big and white.

It was only during this period that he discovered that it wasn't that his heat control was okay, but that the game system's evaluation of skills had the lowest level of primary, and there was no extra space for knife skills to decline.

The dishes made during this period were a bit beyond the scope of the breakfast shop, and the difficulty was increased. It was only after the required skills increased that Qin Huai discovered that his heat control was indeed not good.

Longevity noodles need chicken soup, Dream-Fulfilling Shaobing needs fried minced meat; once the snacks require more things involving Qin Huai's shortcomings, his shortcomings will be unusually obvious.

You can see from Luo Jun eating shaobing at noon that he didn't even stuff the minced meat inside when he ate it later, just gnawing on the shaobing.

This behavior is no different from eating meat-stuffed buns and only eating the bun.

Qin Huai could easily handle things by feeling and talent before, but now he can't.

Before, he could do it with single-subject grades, but now he has to look at the total score; Qin Huai, who is partial, can't keep up with the progress.

Master Qin, who always thought he had graduated, decided to go back to school to make up for the lessons and practice heat control hard.

As for knife skills...

Zheng Da said that the knife skills of pastry chefs are generally not very good, and he is particularly bad; practice it when there is a chance.

Chopping the filling well can also add three points to the snacks.

Three points out of a hundred.

Master Qin, full of energy, began his first serious attempt at hanging chicken soup.

It was only after seeing how Zheng Da hung high-quality soup that Qin Huai knew that the pork soup and chicken soup he boiled before were not high-quality soup at all.

In the morning, Qin Huai sent a message to Zheng Da to ask how to hang high-quality soup. Zheng Da didn't reply directly to the technique. It might be because the technique of hanging high-quality soup is a bit complicated and can't be explained clearly on WeChat, but Zheng Da sent the recipe for the high-quality soup he hung a while ago to Qin Huai.

Zheng Da didn't avoid Qin Huai when hanging high-quality soup; he even held the idea of showing off to let Qin Huai open his eyes and then be amazed and immediately worship him as a teacher. When he hung high-quality soup for the first time, he almost taught it hand-in-hand.

At that time, Qin Huai was indeed watching on the side.

Zheng Da let Qin Huai try it himself a few times, and ask him if there were any problems.

Qin Huai felt that this method was good, but it was a bit expensive for old hens.

Fortunately, he is now running a canteen, not a breakfast shop. High-quality soup can be hung a lot, and it can be sold directly as old hen soup at noon and night, so he is not afraid of waste. According to the recipe given by Zheng Da, the high-quality soup for chicken soup should be based on old hens, the older the hen, the better. Then match it with lean pork, ham, duck claws, pig skin, and large pieces of pork spine.

These ingredients don't need to be chopped much, just simple processing and put into the pot in large pieces.

Put into the pot with cold water, boil, and skim off the foam.

After Qin Huai processed the ingredients, he took photos and sent them to Zheng Da. Seeing that Qin Huai really wanted to practice hanging high-quality soup, Zheng Da sent a few more voice messages to warn about several problems that are easy to appear when hanging soup.

Qin Huai hung soup for longevity noodles, so naturally, he hung clear soup. The heat control for boiling clear soup should be strong first and then small. After the soup boils, quickly turn down the fire to maintain a state of simmering and bubbling. The small bubbles also have a very vivid professional term—chrysanthemum heart bubbles.

Zheng Da told Qin Huai that when hanging high-quality soup in a large pot, wanting to maintain beautiful chrysanthemum heart bubbles is a test of the chef's control of heat. Not to mention that the clear soup takes more than 4 hours to boil. It is impossible to keep the pot lid open to observe the boiling situation during such a long boiling process, and whether the small bubbles are chrysanthemum heart bubbles.

The whole process of covering the pot lid and simmering on low heat is the whole process of the chef's control of heat.

Zheng Da didn't expect Qin Huai to reach this level.

If Qin Huai can hang clear soup to this level, he is not a top pastry chef in the future; he is a master of both savory and pastry dishes, only missing a knife skill to be a generation master in the future.

And boiling chicken soup noodles doesn't need this level of clear soup; this level of clear soup has other more and wider uses.

For example, boiled cabbage, chicken bean curd, whatever you burn, scoop a spoonful of this level of clear soup, and the dish will immediately become delicious.

Zheng Da suggested that Qin Huai hang small portions first.

Hang it in a small pot, the time doesn't need to be so long, and if you really don't have confidence in the heat control, you can occasionally open the lid to see.

Qin Huai listened to all the above opinions.

He also did it all.

And then successfully overturned.

Boiled a pot of family-level high-quality soup that would lower the grade of noodles if used to boil longevity noodles, but would definitely sell if sold as chicken soup in the canteen.

If this pot of high-quality soup is rated, Qin Huai estimates it is D-grade.

Qin Huai used the high-quality soup hung by Zheng Da to boil longevity noodles, and at best could make C+ grade.

If he used the high-quality soup he hung himself to boil longevity noodles...

It would be a blessing to have C- grade.

Very good, Huihui is one step further away from eating A-grade longevity noodles.

Qin Huai drank the high-quality soup he hung himself and had a video call with Zheng Da.

"Chicken soup taste, it feels like chicken soup with a slightly richer taste." Qin Huai smacked his lips, "It's about the same as the chicken soup my mother boiled at home before. My mother usually uses old hens collected from the countryside to boil chicken soup, fragrant."

Zheng Da on the other side of the video closed his eyes in pain.

"Master Zheng, is the soup I boiled that bad?" Qin Huai was made unconfident by Zheng Da.

"Average." Zheng Da said, "This soup is actually your level, I just..."

"I just thought, what if you actually have excellent talent in savory dishes but haven't been excavated before. Now you want to practice yourself, and after a little bit of remote guidance from me, there will be amazing results immediately, and I can also be considered your enlightenment master."

Qin Huai:...

Master Zheng, are you writing a novel?

Both savory and pastry dishes are excellent; the male protagonist of the novel doesn't have this treatment, and the male protagonist of the novel is generally only proficient in one.

"Then do I still have to practice?" Qin Huai drank another sip of soup, "Is it okay to practice according to this mode?"

"You practice by yourself without anyone watching, the progress is too slow. Hanging high-quality soup is not that simple, it's impossible to learn it like you learned snacks before, just look at a recipe online, and bury your head in it for a month or two." Zheng Da poured a basin of cold water on Qin Huai, "I see, I can't accept you as an apprentice."

"I'm not good at teaching apprentices. If you were in Gusu, it would be easy to handle. I found out today that I'm really not good at remote teaching."

"Little Qin, I'll push my senior brother's WeChat to you. He opened a restaurant himself, and he is quite famous in Gusu. His technique of hanging high-quality soup is better than mine. He is good at Su-style dishes and Huaiyang dishes. Huaiyang dishes are powerful in high-quality soup."

"And he has many apprentices and has experience."

"I'll make a phone call to tell him later. His waist hasn't been very good in the past few years. It seems he hasn't cooked much since the beginning of this year. Now he goes to the restaurant to stroll every day, teaches apprentices, and stares at the scene on the side. He might be freer than me."

"Then thank you." Qin Huai put down the bowl, "What is your senior brother's name?"

"His surname is Huang, called Huang Shengli, you can just call him Master Huang."

"Okay, thank you."

Zheng Da hung up the WeChat call.

After the call was hung up, Zheng Da sighed sadly: "My good apprentice."

"Alas, it's cheaper for Huang Shengli."

It's a new month, please ask for monthly tickets at the beginning of the month~ Monthly tickets for new books are still very important!

By the way, recommend Pudding's new book, "Peak Scholar," those who like scholar daily articles can go and see it.

(End of chapter)